Falafel & Roast Veggie Ratatouille
with Couscous, Almonds & Parsley
It's easy to whip up a solid plant-based meal when you have falafels on hand. Give your falafels a French-inspired twist by teaming them with a vibrant ratatouille, which gets a subtly sweet and rich depth of flavour from the roasted veg and our garlic and herb seasoning. Serve over a fluffy and fragrant caramelised onion couscous, and don't forget to add the flaked almonds for crunch!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
tomato
1
carrot
1
capsicum
1
brown onion
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 tub
spinach falafel
(May be present: Sesame, Egg, Gluten, Milk, Soy, Wheat, Almond, Brazil Nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew, Peanut. )
1 sachet
garlic & herb seasoning
1 box
passata
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
parsley
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
2 tsp
brown sugar
40 g
plant-based butter (for the sauce)
¾ cup
water (for the couscous)
¼ cup
water (for the sauce)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut tomato into wedges. • Roughly chop carrot and capsicum into chunks. • Thinly slice brown onion.
• Place tomato, carrot and capsicum on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring regularly until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, 1/2 of the brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. • Add vegetable stock powder and the water (for the couscous) and bring to the boil. • Add couscous and 1/2 the plant-based butter and stir to combine. Cover with a lid and remove from heat. • Set aside until water is absorbed, 5 minutes. Fluff up with fork.
• Meanwhile, cut or tear each spinach falafel into quarters (don't worry if they crumble!). • In a large frying pan, heat some olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) over mediumhigh heat. • When oil is hot, cook falafel, tossing, until deep golden brown, 4-6 minutes. Transfer to a paper towel-lined plate.
• Wipe out frying pan, then return to medium heat with a drizzle of olive oil. • Cook garlic & herb seasoning, passata, the water (for the sauce), the remaining brown sugar and plant-based butter until slightly thickened, 1-2 minutes. • Add roasted veggies, gently stirring until combined. Season to taste.
• Divide caramelised onion couscous between bowls. Top with roast veggie ratatouille and spinach falafel. • Sprinkle with flaked almonds. Tear over parsley leaves to serve. Enjoy!